Instructions: Rub 2 pounds of salt into the meat, then place meat in a clean container for 24 hours. Boil water, and mix in sugar and remaining salt. Let cool, then pour brine over meat. Add garlic and spices, weight meat down, and cure for 30 days in refrigerator at 38*F to 40*F, turning meat every five days. Remove meat as needed, rinse in fresh water for a few hours before cooking. Keep remaining meat submerged in brine at 38*F to 40*F.